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I used to fear softening butter in the microwave for the reason you mentioned, but found if I do it in short bursts 10-15 seconds each on medium or medium low, it does the trick.
Also - I've also had success with just whacking the heck out of cold (but not frozen) butter in my kitchen aid - needs some more time to get to the consistency you need, but does work well.

Be careful with the pounding trick. I worked at a food magazine where we suggested that next to a recipe for cc cookies. People went to town with their rolling pins, pounding away... and ended up with cookies that spread all over the pan. 2-3 slaps at most is what I think we came up with.

Years ago, I was watching the Two Fat Ladies and they had forgotten to soften their butter, so they used a cheese grater on it. I use that trick all the time now and it seems to work just fine, even on butter just out of the freezer.

I concur with the microwave trick--every baking instructor I've had will use it in a pinch: 60-90 seconds at 10% will get it to bend (not break or smoosh).

I use the cheese grater trick all the time, Tiamat - especially when I'm making something that involves cutting in butter, such as shortbread or a crumble topping. Not only does it speed up the softening, it helps keep the butter from clumping up!

I don't have a microwave but I do have a gas stove...so I usually put the butter in a dish on the stove over the pilot light and can get it as soft as I want that way.

I either microwave it on the defrost setting in 5 second bursts, turning it occasionally, or I set it on a plate on the oven while it reheats and turn it every few minutes.

When I use my oven, the stovetop gets warm to the touch but not hot. I put the butter stick, still in its wrapper, on the stove (the flat surface in between the burners). Just remember to turn the the stick every few minutes or you'll end up with one melted side!

I use the microwave trick - on defrost. Works like a charm every time.

I saw a Martha Stewart episode where she put it in her Kitchenaid bowl and whipped it for a little bit, it seemed to soften quite easily.

Cheese grater -- that's brilliant!!!

I've never had a problem with putting it in the microwave on a very low setting, also like someone said for no more than about 15 seconds before turning it.

This was discussed on Dorie Greenspan's blog. I recall her suggesting chopping them into small chunks and grating. The small chunks method is faster and less messy for me.

I like the cheese grater idea. I usually set mine on the stove top like others have suggested. That only works though if you are pre-heating your oven.

There was an America's Test Kitchen episode where they made scones with frozen grated butter. The recipe as a whole was way to fussy for my weekend mornings, but the frozen grated butter mixed into the flour worked well and made super delicious scones.

Grating frozen butter is fantastic for making pie crusts...when you want the butter cold but in tiny chunks. Cuts tons of time off the process!

Tiamat_the_Red- I agree. I use the cheese grater method too. Most of the time I don't even bother taking the butter out of the fridge, as I know this method works so well.

I'm with aleec, on my gas stove, I put the butter right on a plate and in a few minutes it's ready. I do some dishes to fill that time.

If you're going to be using a mixer, and using a creaming method, the butter really doesn't need to be soft. Just cube it, throw it in there, and beat it into submission.

If I didn't have a microwave handy, I would place the frozen or fridge-cold stick in a bath of lukewarm (not too hot now!) water. As long as you don't melt it, you can pull the whole, wrapped stick of butter out of the bowl and wipe the wax paper covering off with a kitchen towel. It should take care of the problem in under 30 minutes.

I also use the microwave but with a minor twist. Years ago my father discovered that if you stand a stick on its end (in a turntable microwave) it softens much more evenly with less melting. Fridge cold butter takes 8-15 seconds this way depending on the particular microwave.

Is this bad, when it is warm outside, I just put it on a plate on my patio (not in the sun but just warm outside) and leave it for a few minutes. The DC humidity usually gets it just perfect in about 15 minutes or so. And by then I usually have my ingredients measured, etc and am ready to start. Love the grater idea though, and the microwave on 10%, I have done short bursts but never thought about lowering the power. Thanks!

Ha, my kitchen is so hot after I cube it, it's room temp within ten minutes, no joke. If I'm not in a hurry, I can leave it whole and it only takes a half an hour.

Here's an old family trick: If you're going to work the butter in a bowl anyway, heat up the bowl by pouring in some boiling water. Throw the water out, put the diced butter in and wait a minute or two. The butter will have the perfect consistency.

microwave, 5 seconds on full power, turning each side.

My fancy microwave has a "soften" button, and you can select how many sticks of butter you want it to soften. Also has a "melt" button for various melty things. A bit ridiculous and overkill for a simple microwave, but it was a discounted open box purchase from Best buy, so I figured, why not?

I put a little saucepan on the stove with a tiny bit of water in it and heat it til it's very warm, about a minute. Then I place the butter in it's wrapper on the counter and put the pan upside down over the butter for a few minutes.

I want to try the grater method!

I've only ever used the microwave, with inconsistent results. I'm going to be trying out a bunch of these suggestions. Good post!

I ususally cut the stick into small bits (maybe teaspoon-sized cubes), and microwave on a plate for 30 seconds at 20% power. Perfect every time!

You know, I've had chef-instructors swear by the "grating a frozen stick of butter, especially for pie crust" trick; but my hands always melt it. Maybe I should wear gloves? I never could get the hand of that one.

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don't put it in the wood stove unless you have a functioning attention span. I do, however, have tips on cleaning two sticks worth of melted butter out of your wood stove

Last time I needed this, it was a hot day and I just stuck it next to an open window. I think the hot air and sun did a good job.

Otherwise, I just do the microwave trick since I don't have a suitable cheese grater in my apartment.

Not only do I use the cheese grater to grate cold or frozen butter, I use this technique to jump start pie crust. I grate it frozen, sprinkle the flour/salt over it and pop it back into the freezer. When I'm ready to blend it, I use a big balloon wire whisk and "cut it" by beating it quickly.

I add the water (and I use the all the recipe calls for), squeeze it together, round it out, and roll it out. Quick Quick Quick. I slightly increase the proportions of the recipe, so if it breaks out on the edges, I am not worried about how much is smooth for the pie. (and then I bake the scraps for nibbles, which the whole family loves).

We have a big old hot-water radiator in our kitchen that is just perfectly at counter height. I set my butter (still in it's foil of course!) on it for a few minutes (1 or 2 per side). It's usually just hot enough to soften it perfectly without melting it.